Sweet pea guacamole

Peas can be used all year round and when avocados aren't at their best. Photo: Caroline J Beck...
Peas can be used all year round and when avocados aren't at their best. Photo: Caroline J Beck/Reuters

Caroline J Beck discovers a tasty alternative to a popular dip.

It's so easy to gobble up a big bowl of guacamole: just mash a dozen avocados, add some spiced-up tomatoes, garlic and citrus juice.  When surrounded by a pile of fresh tortilla chips, nothing disappears faster in our house when it comes to party starters.

But what to do when you don't happen to have an avocado tree in your backyard and the price of out-of-season green globes starts climbing into the stratosphere?

Sweet peas, fresh or frozen, provide an amazingly tasty alternative when made a little creamier with extra virgin olive oil.

If you blindfolded your guests, they would be hard pressed to name the main ingredient, but they'd be just as happy with the flavour.

Best of all, sweet pea guacamole doesn't turn that nasty brownish grey color over time like avocados do as they oxidise.

You can even make it a day or two before the party and it will look and taste just as fresh as the moment you created it.

I have Michelin-starred chef María José San Román to thank for my first introduction to this simple swap when I joined her at Nancy Harmon Jenkins' Amorolio event in Tuscany.



Sweet Pea Guacamole

Jalapeno peppers can be very hot or mild, so test the level of spice before adding to your dish, according to your preference.
Serves 6

 

INGREDIENTS

450g sweet peas
½ cup extra virgin olive oil
1 shallot, chopped
1 clove of garlic, chopped
2 jalapeño peppers or to taste, chopped
Juice of 2 limes
2 ripe avocados (optional)
2 teaspoons salt
¼ cup coriander, minced

METHOD

Steam peas until tender, about 3 minutes. Remove from heat, cool.

In a blender or food processor, puree peas, olive oil, shallot, garlic, jalapenos and lime juice until almost smooth but still a bit chunky.

In a medium bowl, combine mashed avocado, if using, with pea mixture, leaving chunky. Add salt to taste. Garnish with coriander.

Serve with tortilla chips.

- Zester Daily and Reuters Media Express

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